5 8 9 3 3 4 AB7 五、發明說明（1 ) (請先閲讀背面之注意事項再填寫本頁) 本發明係有關具滑順口感同時，食用時淸楚感覺藉由 含大片冰片感覺具滑順口感與同時具淸涼爽口感之冰品及 其製造方法者。 先行技術中，做爲冰品者有冰淇淋類、果凍、刨冰等 .爲公知者。冰淇淋係指於公正競爭規約所規定之冰淇淋、 冰牛乳、冰乳品類之油乳份與含多量乳成份之冰品者，其 特徵爲係使用影響製造工程大之冰淇淋致冷器之專用機械 後，將導入冰淇淋致冷器雙重管之冰管中之冰淇淋藉由冷 媒後，冷卻、凍結之同時攪拌、混煉後，作成均質、滑順 之組織者，其冰淇淋混物中之水份含結晶化後產生之微細 之冰結晶（以下略稱冰晶）所成者^此冰淇淋類之冰晶大 小於極微細下致冷後約3 0〜4 0 # Π1、完全硬化後約 4 5〜5 5 //m (出典冰淇淋之製造法：（股份）光琳公 司發行湯山莊平）者，其冰晶食用時太細而感覺不出。其 結果冰淇淋類雖滑順無刮刺感之油乳組織口感，卻感覺不 出含大冰片之感，缺乏直接感覺冰片於口中之冰涼感。 .· ... 經濟部智慧財產局員工消費合作社印製 例外者，於保存或輸送中明顯提高品溫、冰淇淋類中 冰晶成長粗大化之狀態呈現。此時，冰淇淋類之良好組織 口感盡失，且，無冰涼感之優質感，此時爲劣化之冰淇淋 類者。此粗大化冰晶大小通常爲0 · 〇 6 m m以上者，製 品呈不均勻者。 果凍係指完全未含無脂乳固形份者，或，公正競爭規 約所定項多含3%以下之屬於冰品之—種冰品、完全未含 油脂或、頂多含1.0%以下尙嫌多，—般以果汁、果肉 本紙張尺度適用中國國家標準<CNS)A4規格（210 X 297公釐） 43 39 8 5 A7 B7 五、發明說明（2 ) (請先W讀背面之注意事項再填寫本頁) 、紅豆餡、抹茶等做爲風味原料後製造者。果凍亦使用冰 淇淋致冷器.後製造者因此與冰淇淋類相同，含有滑順組織 之口感，於口中則無冰片存在感。 另外，刨冰在高溫多濕之日本國內至古被嗜用，不僅 單做爲食品，亦做爲夏曰詩歌爲公知者，惟，近來伴隨歐 美風之食生活變化嗜好，及隨消費者之生活環境之變化等 其消費漸次低迷。惟，盛夏中，比起冰淇淋類之濃厚風味 之冰品、該較具淸涼感之刨冰、果凍等之冰品仍較被喜愛5 8 9 3 3 4 AB7 V. Description of the invention (1) (Please read the precautions on the back before filling out this page) The present invention is about smooth and smooth taste, and at the same time, it feels smooth when eating with large pieces of borneol. An ice product with a smooth taste and a cool taste at the same time, and a method for manufacturing the same. In the prior art, as ice products, there are ice cream, jelly, shaved ice, etc., which are well known. Ice cream refers to those who have ice cream, ice milk, ice milk products and milk products containing a large amount of milk as specified in the fair competition statute. It is characterized by the use of special machinery that affects the manufacturing of ice cream refrigerators. The ice cream introduced into the ice tube of the double tube of the ice cream cooler is cooled and frozen while being stirred and kneaded after being cooled and frozen to form a homogeneous and smooth organization. The water in the ice cream mixture contains crystals. Produced by the fine ice crystals (hereinafter abbreviated as ice crystals) generated after the transformation ^ The ice crystals are about 3 0 ~ 4 0 # after being refrigerated under extremely fine size, about 4 5 ~ 5 5 / / m (Public ice cream manufacturing method: (shares) Guanglin company issued Tangshanzhuangping), the ice crystals are too thin to feel when eating. As a result, although the ice creams had smooth and creamy texture of oily milk, they did not feel large borneol, and lacked the cold feeling of borneol directly in the mouth. .... Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs. Exceptionally, during the preservation or transportation, the temperature of the product is significantly increased, and the growth of ice crystals in ice cream is coarse. At this time, the well-organized texture of ice cream is lost, and there is no high-quality feeling of coldness. At this time, it is a deteriorated ice cream. The size of the coarsened ice crystals is usually greater than 0. 06 m, and the product is uneven. Jelly refers to those who do not contain fat-free milk solids at all, or ice products that contain less than 3% of the items stipulated in the fair competition rule-ice products, no oil or completely, or at most 1.0% or less. ——Generally, the paper size of fruit juice and pulp is applicable to Chinese national standard < CNS) A4 specification (210 X 297 mm) 43 39 8 5 A7 B7 V. Description of invention (2) (Please read the precautions on the back before Fill in this page), red bean filling, matcha, etc. as the flavor ingredients. The jelly also uses an ice cream cooler. The post-manufacturer is therefore the same as ice cream, with a smooth texture and no borneol in the mouth. In addition, shaved ice has been used in Japan from ancient times to high temperatures and humidity. It is not only used as food, but also known as Xia Yue poetry. However, the recent changes in the tastes of European and American food and the lifestyle of consumers Consumption is gradually declining as the environment changes. However, in the midsummer, compared with ice creams that have a strong flavor, ices that are more desolate, shaved ice, and jelly are still more popular.
Q 通常刨冰通常於店鋪將冰削成數m m之粗細度冰片（ 以下稱粗大冰片）與單糖供與者，大多塡入塑膠杯等做爲 大量生產品被販賣之。店鋪中削冰之後，加入單糖立刻成 爲食用之刨冰，碎碎的以湯匙入口極有口感，惟，當裝入 杯子後呈完全凍結狀態於市場上被販賣之刨冰，由製造至 販賣間出現部份溶解、再凍結、刨冰相互連結整體均勻呈 凍結狀態，又，原本削冰片之粗大製造時碎碎以湯匙入口 感消失呈堅硬組織降低口感之缺點出現。惟，刨冰予人視 覺感良好，存在口中大片碎冰片之淸涼感極爲強烈。 經濟部智慧財產局員工消費合作社印*|承 爲改善刨冰之缺點，進行各種方法之硏討。例如：防 止削冰溶解，維持於低溫（0〜—1 0 °C )下塡入杯中後 ，仍維持於低溫下混合單糖後，與冰淇淋類同法使用冰淇 淋致冷器進行冷卻、混合後，塡入杯中之方法等爲公知者 〇 惟，前者雖可於完全硬化後仍維持碎碎口感，卻無削 -5- 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公茇） A7 433985 _ B7______ 五、發明說明（3 ) 冰自體之味道，做爲製品整體上缺乏良好之冰涼感風味之 缺點》後者.雖爲含大量空氣之冰片，無冰涼感，而其組織 、口感均良好，風味亦佳。 除此之外，先行技術所製造之冰品者，使極固形份低 之類似單糖（糖度0〜3 )之冰品混合物急速凍結後，做 成冰塊後，削成1 0〜2 0 m m大小之碎片（碎冰狀）、. 將糖度1 0〜2 0之混物直接塡入冰管，隨後插入木製或 樹脂製棒後，呈凍結、硬化者（硬棒）等者，惟，組織、 物性上整體製品呈一個冰片、無法期待具有滑順感。 藉由先行技術所製造、販賣所代表之冰品之冰片大小 、組織及口感之特徵整理示於表1。 〔表1〕 冰淇淋類 果凍 刨冰 冰之大小 0.03-0.06mm 0.03-0.06mm WL mm~ 1 0mm 冰片之感覺 無感覺 無感覺 淸楚感覺 冰涼感 普通 稍強烈 非常有強烈感 滑順度 滑順感 稍滑順感 缺乏滑順感 藉由此等先行技術所取得之冰品組織、口感之差異係 原於上述之製造法所得之結果，先行技術之製造方法出現 不可避之問題。 亦即，藉由先行技術取得之冰品中’食用時口中含多 ί I I I I ^ I I ^ ^ — I— , - I I I I B .1 I I I I »1 I I I ^ (請先閱讀背面之注意事項再填寫本頁> 經濟部智慧財產局員工消费合作社印製 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -6 - 43 39 8 5 a? _B7______ 五、發明說明（4 ) 量冰片之淸楚感覺，出現原於冰片之強烈冰涼感’且風味 極佳，惟，.卻於市場上未有滑順組織之口感之冰品出現。 本發明解決先行技術之問題點後，提供一種具有不比 冰淇淋類、果凍等遜色之均質滑順組織之口感’同時口中 含充份均勻大冰片之淸楚口感，原於冰片之良好冰涼感之 冰品及其製造方法者。 ' 本發明者爲解決該課題，進行精密硏討後結果發現藉 由顯微鏡測定存在於冰品中具有冰片之大小’於冰片最長 軸上之長度爲1·Omm以下，其冰片大小（長度）之平 均値爲06mm〜1♦〇mm者，且’其冰片之80 %以上，較佳者爲90%以上爲0.06mm〜1·0 mm之範圍長度，較理想平均値0.06mm〜0·6 mm，特別是0 . 1 1mm〜〇 · 6mm者更佳，且’其 80%以上，較佳者爲90%以上爲0.06mm〜 經濟部智慧財產局貝工消费合作社印製 (請先Μ讀背面之注意事項再填寫本頁) 0 . 6mm範圍之長度之微細冰片之冰品者，食用時可淸 楚感覺口中之冰片，原於冰片豐富之冰涼感，以湯匙滑順 感良好之組織，同時於口中有滿足感之冰品者，進而完成 本發明。又，本申請中「冰片之大小」或「冰片之長度」 係指於冰片最長軸之長度者。 * n I I 4 又，冰片或冰塊使用粉碎裝置，特別是連續式微細粉 碎裝置後，藉由顯微鏡進行測定冰片之大小，其冰片之最 長軸上之長度爲1.0mm以下，其冰片大小之平均値爲 0 . 06〜1 . 0mm者，且，其80%以上，較佳者爲 90%以上爲0.06〜1.Omm範圍之長度，較佳者 本紙張尺度適用中國國家標準（CNSXA4規格（210 X 297公釐〉 A7 433985 B7_ 五、發明說明（5 ) 之其平均値爲0.06〜0.6mm，特別以0.11〜 (請先閲讀背面之法意事項再填寫本頁> 0 . 6mm.者，且，其80%以上，較佳者爲90%以上 爲0 . 0 6〜0 . 6mm範圍之長度之微細冰片被調製之 ，調整冰片大小與其分佈後，被發現可製造出冰片存在感 佳，含於口中之冰片富良好的冰涼感、滑順組織良好、口 感極爲滿足之冰品，進而完成本發明者。 預先將冰塊與以致冷器進行致冷之冰品混合物進行混 合後，取得之混合物中冰片以連續式微細粉碎裝置，藉由 顯微鏡進行測定冰片大小，調製於冰片最長軸上之長度爲 1 . 0mm以下，其冰片大小之平均値爲0 · 6〜1 . 0 mm者，且，其冰片之8 0%以上，較佳者爲9 0%以上 爲0 . 06mm〜1 · 〇mm範圍之長度，較佳之平均値 爲 0 . 06 〜0 6mm，特別以 0 . 1 1mm 〜0 . 6 mm者更佳，又，其8 0%以上，較佳者爲9 0%以上爲 0 . 0 6mm〜0 . 6mm範圍之長度之微細冰片，可取 得冰片存在感佳原於冰片之冰涼感良好、滑順組織良好之 口感滿足之冰品被製造之，進而完成本發明。 經濟部智慧財產局MK工消費合作社印製 〔發明實施之形態〕 本發明中重點在於食用時口中含多量冰片感，原於冰 片具良好冰涼感，同時具有滑順組織、口感佳之冰品中均 勻調合存在冰品中冰片感覺度之大小微細度者*因此’將 存在冰品中各個冰片之大小與分佈藉由顯微鏡測定冰片之 大小後，務必調整成於冰片最長軸上之長度爲1♦〇mm -8- 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） 經濟部智慧財產局員工消費合作社印製 4 3 39 85 A7 ___B7_. _ 五、發明說明（6 ) 以下，其冰片大小平均値爲0 . 06mm〜1 . Omni， 且其80%.以上，更佳爲90%以上爲0 · 06mm〜 1 〇mm，較佳者其平均値爲〇 . 〇6mm〜〇 . 6 mm，特別理想者爲〇 . 11mm〜0 . 6mm者，且， 其80%以上，較佳者爲90%以上爲0·06mm〜 0.6mm之範圍者。 ‘ 亦即，調整呈均勻微細之口感佳之冰片（均勻微細冰 片）含於冰品後，可同時取得原於冰片之冰涼感佳之冰品 及滑順組織良好滿足感之冰品者。 又，只要冰品爲油脂份3 %以上、無脂乳固形份3 % 以上之冰品者，藉由油脂與無脂乳固形其冰品組織之滑順 度爲相乘作用後，可取得冰涼感佳之冰品，更順著湯匙有 絕佳乳味香之更強烈冰品呈現之。此時，做爲油脂份及無 脂乳固形份之上限値者爲油脂份2 4 %、無脂乳固形份 2 0 %分別未超出冰品而做成冰品之形態。 又，冰品爲油脂份小於3 %，無脂乳固形份小於3 % 之冰品，較佳者爲油脂份小於0 . 5 %，無脂乳固形份小 於3 %之冰品反而更可取得滑順組織良好口感佳，且·，冰 涼感更強烈之冰品者，惟，冰品之整體其油脂份3 %，無 脂乳固形份3 %以上時，例如：油脂等以全脂加糖煉乳、 攪拌奶油、或醬等狀態下局部置於上面、中央部等，與含 殘留冰品之冰片部份做區隔者，冰品部份之油脂份仍爲 3 %以下，無脂乳固形份3 %以下者則不脫本發明之主旨 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公3Π -9 - -^ ^ ^ ^ ^ ^ 't.A· ϋ ^ ϋ ϋ ^ ^ ^ ^ ϋ -I ϋ I n n · I ΧΝ (請先閱讀背面之注意事項再填寫本頁) A7 B7 433985 五、發明說明（7 ) 做爲製造可同時滿足本發明原於冰片貞好冰涼感之冰 品具滑順組織良好口感之冰品之方法者係藉由顯微鏡測定 該冰品中冰片之大小後，於冰片最長軸上具有長度爲 1 . Omm以下者，其冰片大小平均値爲0 . 06mm〜 1 . 0mm者，且，其80%以上，較好者爲90%以上 爲0 . 06mm〜1 . 〇mm者，更佳其平均値爲 0 . 〇6mm 〜0 . 6mm，特別以 0 . 1 1mm 〜 0 · 6mm爲更理想者，且，其80%以上，較佳爲 90%以上爲0.06mm〜0·6mm範圍之大小與分 佈所含之冰片者即可，爲取得其冰片之冰片微細化及分畫 亦可於冰品_造工程中任何時點進行實施。 做爲使用之機器者只要可進行冰片之微細化與分畫之 機器者即可，別無限定，可使用一般粉碎裝置者，而又以 連續式微細粉碎裝置，特別是具有切削頭之微細粉碎器爲 較理想使用者》使用連續式微細粉碎裝置後’可於短時間 內可有效取得含良好之該冰片之冰品者》 做爲具有本發明之該冰片大小與分佈之含於冰品中取 得口感均勻之微細冰片之製造方法中進行冰片微細化及分 畫工程之時期者如： (1 )特本發明特徵之所定範圍大小之均勻微細冰片 與以致冷器進行致冷之冰品相混合後取得本發明冰品之方 法。 (2 )預先混合本發明特徵之所定範圍大小之均勻微 細冰片與冰品之混合物混合後，進行致冷後，取得本發明 (請先閲讀背面之注意事項再填寫本頁) --訂---------線！ 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用+國國家標準（CNS)A4規格（210 X 297公釐） _ A7 43 39 8 5 ___B7_ 五、發明說明（8 ) 冰品之方法。 (3 ).預先混合本發明特徵之所定範圍大小之均勻微 細冰片與冰品之混合物混合後，直接進行塡充後，取得本 發明之冰品之方法。 (4 )與某程度大小（適於進行微細化之機器之大小 、形狀Si之冰塊預先於致冷器進行致冷後之冰品混合物相 混合後，調製本發明特徵之所定範圍大小之均勻微細冰片 後取得本發明冰品之方法。 . (5 )混合某種程度大小之冰塊與冰品混合物後，調 製本發明特徵所定範圍大小之均勻微細冰片後，進行致冷 後，取得本發明之冰品。 (6 )混合某程度大小之冰塊與冰品混合物後，調整 本發明特徵之均勻微細冰片後，直接進行塡充後，取得本 發明冰品之方法。等例，而只要可取得本發明冰品者即可 ，並無特別限定。 較理想者係於致冷器與粉碎某程度大小之冰塊進行致 冷後之冰品混合物相互混合後，使存在混合物中之冰片或 冰塊利用連續式微細粉碎裝置，特別是具有切削頭之連續 式微細粉碎器後，調製具有該冰片大小與分佈之均勻微細 冰片者宜。 針對冰品之混合物與所添加冰塊或冰片（以下亦單稱 爲冰者）之混合比例可任意設定之，惟，冰量太少時’易 引起冰溶解，且，無口感可言。反之，冰量太多則不易與 混合物均勻混合，且，混合後狀態下流動性降低，隨後工 ---— — — — — If---I I I • - /·· (請先M讀背面之注意事項再填寫本頁) 訂. -線- 經濟部智慧財產局員工消费合作社印製 本紙張尺度適用中國国家標準（CNS)A4規格mo X 297公釐） -11 - 4 3 39 85 ( a? ___B7 _ 五、發明說明（9 ) 程機能呈不足’有失本發明主旨之風味、組織、口感。因 此’較理想之冰品混合物與冰之混合比例以冰品混合物： 冰爲1 : 0 . 3〜4者宜，更理想者爲1 : 〇 . 5〜2者 〇 又，本發明冰品中，混合冰品混合物與冰之後製作時 ，冰品混合物中之油脂、無脂乳固形、固形等各成份藉由 與冰混_合後，依混合比例不同，一般被稀釋爲3分之1至 3分之2之濃度者•例如：最後製品之冰品做成公正競爭 規約所規定之冰淇淋時，務必注意所混合之冰品混合物組 成、所混合之冰量。 與冰混合之冰品混合物即使未含乳成份之冰品單糖、 而含油脂、無脂乳固形等亦可，如：冰淇淋混合物等亦可 或其風味亦類似冰品單糖中其檸檬、橘子、鳳梨、香瓜、 櫻桃、等水果風味爲含油脂、無脂乳固形等混合物中適於 使用香草、咖啡、巧克力、紅茶等或櫻桃等水果系或發酵 乳風味等均可。 冰品混合物與之混合之冰只要於最後階段其冰片大小 符合本發明之大小與分佈之條件者即可，無特別限定，只 要適用微細化機器後具有適度大小與形狀之冰塊者即可使 用之。又，其冰塊之製造方法並無特別限定，只要一般商 業生產上所使用之機器者即可使用之。 本發明中使用致冷器進行致冷時，於冰品混合物中亦 可混入空氣，做爲其over run (空氣含量）者以1 0〜 2 0 0 %者宜，若小於1 0 %則冰品太硬缺乏滑順感’大 本紙張尺度適用中國國家標準<CNS)A4規格（210 X 297公釐） (請先閱讀背面之注意事項再填寫本頁) -I ·1111111 «— — —I — I — I I . 經濟部智慧財產局員工消費合作社印製 A7 433985 _B7_ 五、發明說明（10) 於2 0 0%則不易塡入杯子不理想。 (請先W讀背面之注意事項再填寫本頁) 以下，.藉由實施例進行本發明更詳細之說明，惟，本 發明並非僅限於此。 〔實施例〕 〔實驗例1〕 將540 . 0g之鮮奶油（脂肪47%)、 160 . 0§：之脫脂奶粉、260 . 0g之砂糖、 100. 0g之麥芽糖（固形份75%)、2. 0g乳化 劑（甘油脂肪酸酯）、6 · 0g冰淇淋類使用之安定劑、 經濟部智慧財產局貝工消費合作社印製 9 3 2 .◦ g之水，以勻混器於8 0°C進行加溫溶解後， 以句漿器於均質化壓120kg/cm2(第1段80kg /cm2、第2段40kg/cm2)進行均質化，隨後冷 卻至5 °C後，取得冰淇淋混合物。於此混合物1 8 0 ◦ g 中添加2 . 7 g之香草香料，均句混合後，利用致冷器使 冰淇淋混合物進行致冷後，製作成5 0 % over run之冰棋 淋。針對此冰淇淋1重量份時，加入1重量份之1邊約 2 0 mm之立方體冰塊，以市販之連續式微細粉碎裝置進 行冰片之微細化後，取得含有均勻微細冰片之冰淇淋，將 此冰淇淋塡入1 5 〇m 1之紙杯後，於_4 5°C下進行急 冷硬化》 此方法中變更各種切削頭之形狀後’複數製成不同冰 片大小分佈之冰淇淋，以顯微鏡拍攝各種冰淇淋冰片之大 小與分佈，冰片大小係藉由任意選擇5 0 0個冰片之最長 -13- 本紙張尺度適用中國國家標準（CNS)A4規格（210 * 297公釐） A7 433985 B7 五、發明說明（11 > 軸上長度之測定後所決定者。 又，於- 4 5 °C下進行急冷硬化之冰淇淋於家庭用冰 箱（一 1 8 °C )中冷藏6小時後，供與官能檢視。 其結果如表2〜表5所示。 〔表2〕 經濟部智慧財產局具工消費合作社印製Q Usually, shaved ice is usually shaved in the shop to a thickness of several millimeters (hereinafter referred to as coarse borneol) and monosaccharide donors. Most of them are poured into plastic cups and sold as a large number of raw products. After the ice is cut in the store, the added sugar immediately becomes the shaved ice for consumption. The crushed ones have a mouthful with a spoon. The shaved ice sold in the market is completely frozen after being filled into the cup. It appears from the manufacturing to the sales room. Partially dissolved, re-frozen, and shaved ice are connected to each other, and the whole is frozen. In addition, when the original manufacturing of the shaved flakes is crushed, the spoon feels like a spoon and the mouth feels hard. However, shaved ice gives people a good sense of vision, and the desolate feeling of large pieces of broken ice in the mouth is extremely strong. Printed by the Consumers ’Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs * | Chengdu To discuss the disadvantages of shaved ice, we will discuss various methods. For example: prevent the shaved ice from dissolving, keep it in the cup at a low temperature (0 ~ -1 0 ° C), and still maintain the low temperature after mixing the monosaccharides, then use the ice cream refrigerator to cool and mix in the same way as ice cream. Later, the method of pouring into the cup is well known. However, although the former can still maintain the crushed taste after being completely hardened, it is not cut. -5- This paper size applies to China National Standard (CNS) A4 (210 X 297). Public note) A7 433985 _ B7______ V. Description of the invention (3) The taste of ice itself, as a product lacks a good cold flavor flavor, the latter is the latter. Although it is a large amount of air-borne borneol, there is no cold feeling, and its The texture and texture are good, and the flavor is also good. In addition, the ice products made by the prior art quickly freeze the ice product mixture with a low solid content similar to a simple sugar (sweetness 0 ~ 3), and then make ice cubes, and then cut them into 10 ~ 20. mm-sized pieces (crushed ice), .. Put the mixture of sugar content 10 ~ 20 directly into the ice tube, and then insert it into a wooden or resin stick, it is frozen, hardened (hard stick), etc., but, The overall product is a borneol in structure and physical properties, and it cannot be expected to have a smooth feel. Table 1 summarizes the characteristics of the size, organization, and texture of ice flakes produced and sold by the prior art. 〔Table 1〕 The size of ice cream jelly shaved ice 0.03-0.06mm 0.03-0.06mm WL mm ~ 1 0mm The feeling of borneol is no feeling, no feeling, the feeling of coldness is generally slightly strong, very strong, smooth, smooth, and smooth. The lack of smoothness. The difference between the texture and texture of the ice products obtained by these advanced technologies is the result of the original manufacturing method described above. The manufacturing method of the advanced technology has unavoidable problems. That is, the ice product obtained through the advanced technology 'is much more than IIII ^ II ^ ^ — I —,-IIIIB .1 IIII »1 III ^ (Please read the precautions on the back before filling this page > Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs, the paper size is applicable to the Chinese National Standard (CNS) A4 (210 X 297 mm) -6-43 39 8 5 a? _B7______ 5. Description of the invention (4) Chu Chu felt that the strong coldness of the original borneol appeared and the flavor was very good, but the ice products without smooth texture in the market appeared. The present invention solves the problems of the prior art, and provides a product with No inferior homogeneous smooth texture of ice cream, jelly and other textures. At the same time, the mouth has a smooth taste with sufficient uniform large borneol, an original ice product with a good cooling sensation and its manufacturing method. After careful discussion on this subject, it was found that the size of borneol present in ice products was measured by a microscope. 'The length on the longest axis of the borneol is 1.0 mm or less, and the average borneol size (length) is 値06mm to 1 mm, and '80% or more of its borneol, preferably 90% or more is in the range of 0.06mm to 1.0mm, more preferably an average of 0.06mm to 0.6mm, especially 0.1mm ~ 0.6mm is more preferable, and it is more than 80%, more preferably 90% or more is 0.06mm ~ Printed by the Sheller Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs (please read the precautions on the back first) (Fill in this page again.) Those who have a fine borneol with a length of 0.6mm can feel the borneol in the mouth when they eat it. The original cold sensation is rich in borneol, and the texture is smooth with a spoon. Satisfied ice products, and then complete the present invention. Also, the "size of borneol" or "length of borneol" in this application refers to the length of the longest axis of borneol. * N II 4 In addition, borneol or ice is crushed 06 ~ 1. 0mm 的 装置 ， Especially after continuous fine pulverization device, the size of the borneol is measured by a microscope, the length on the longest axis of the borneol is 1.0 mm or less, and the average 値 of the borneol size is 0.06 ~ 1.0 mm, and 80% or more, preferably 90% or more, in the range of 0.06 to 1.0 mm The better, the paper size applies the Chinese national standard (CNSXA4 specification (210 X 297 mm> A7 433985 B7_) 5. The average value of the description of the invention (5) is 0.06 ~ 0.6mm, especially 0.11 ~ (Please read first For the legal matters on the back, fill in this page > 0.6mm., And more than 80%, preferably 90% or more, of fine borneol with a length ranging from 0.6 to 0.6mm, After adjusting the size and distribution of the borneol, it was found that the borneol with good sensation of borneol, the borneol contained in the mouth was rich in coldness, smooth and well-organized, and the taste was extremely satisfactory, and completed the present inventor. After mixing the ice cubes in advance with the refrigerated ice mixture, the obtained ice flakes in the mixture were measured by a continuous fine pulverizing device through a microscope, and the length on the longest axis of the ice flakes was adjusted to 1. Below 0mm, the average 値 size of borneol is 0.6 to 1.0 mm, and 80% or more of the borneol is more preferable, and 90% or more is a length in the range of 0.06 to 1.0 mm. , The preferred average 値 is 0. 06 to 0 6mm, especially 0.1 1 mm to 0. 6 mm is more preferable, and more than 80%, more preferably 90% or more is 0. 0 6mm to A fine borneol having a length in the range of 0.6 mm can be obtained by making borneol which has a good feeling of borneol in the original, has a good cold feeling and a smooth texture, and satisfies the taste. Thus, the present invention is completed. Printed by the MK Industrial and Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs [In the form of the invention] The focus of the present invention is on a large amount of borneol sensation in the mouth when eating. Those who blend the size and size of the borneol in ice products * Therefore, after measuring the size and distribution of each borneol in ice products through a microscope, be sure to adjust the length on the longest axis of the borneol to 1 ♦ 〇 mm -8- This paper size applies to China National Standard (CNS) A4 (210 X 297 mm) Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 4 3 39 85 A7 ___B7_. _ V. Description of the invention (6) or less, Its average size of borneol is 0. 06mm ~ 1. Omni, and it is 80%. Or more, more preferably 90% or more is 0. 06mm ~ 1 〇mm, more preferably its average 値 is 0.06mm ~ 〇. 6 mm, particularly desirable is 0.11 mm to 0.6 mm, and 80% or more, preferably 90% or more of the range of 0. 06 mm to 0.6 mm. ‘That is, after adjusting the ice flakes (even uniform fine flakes) with a fine texture and good taste to the ice products, the original ice products with a good cooling feeling and the smooth texture good satisfaction can be obtained at the same time. In addition, as long as the ice product is an ice product with an oil content of 3% or more and a solid milk content of 3% or more, the smoothness of the ice structure can be obtained by multiplying the smoothness of the ice structure with the oil and fat-free milk. The delicious ice products are presented along the spoon with the stronger milky flavor and stronger ice products. At this time, as the upper limit of the fat content and the solid content of the non-fat milk, the ones that are 24% of the fat content and 20% of the non-fat milk solid content are made into ice products without exceeding the ice products, respectively. In addition, ice products are ice products with less than 3% fat content and less than 3% solid content of non-fat milk, preferably ice products with less than 0.5% fat content and less than 3% non-fat milk solid content. Smooth products with good texture and good taste, and ·, ice products with a stronger sense of coldness, but when the overall ice product has 3% fat content and non-fat milk solid content is more than 3%, for example: fats and sweetened condensed milk , Stir cream, or sauce, place partly on the top, central part, etc., and separate from the borneol part with residual ice products, the oil content of the ice products is still less than 3%, and the fat-free milk solid content Those below 3% do not deviate from the gist of the present invention. The paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297) 3Π -9--^ ^ ^ ^ ^ ^ 'tA · ϋ ^ ϋ ϋ ^ ^ ^ ^ ϋ -I ϋ I nn · I ΧΝ (Please read the precautions on the back before filling in this page) A7 B7 433985 V. Description of the invention (7) To manufacture ice products that can simultaneously satisfy the original cold feeling of the borneol in the present invention The method of ice products with smooth texture and good taste is to measure the size of the borneol in the ice product through a microscope, and the longest Those with a length of 1.0 mm or less on the shaft have an average borneol size of 0.06 mm to 1.0 mm, and more than 80%, more preferably 90% or more of 0.06 mm to 1.0 mm More preferably, the average 値 is from 0.06 mm to 0.6 mm, and particularly from 0.1 mm to 0.6 mm is more desirable, and 80% or more, preferably 90% or more, 0.06 mm to 0 · The size and distribution of the borneol included in the 6mm range is sufficient, and the borneol miniaturization and division drawing can be implemented at any point in the ice product manufacturing process. As a machine to use, as long as the borneol can be used, Anyone who can miniaturize and divide the machine is not limited. Those who can use general pulverizing devices, and continuous micro pulverizing devices, especially micro pulverizers with cutting heads are ideal users. After the pulverizing device, a person who can effectively obtain a good ice product containing the borneol in a short period of time is used as the manufacturing method of the fine borneol contained in the ice product to obtain a uniform taste in the ice product having the size and distribution of the borneol according to the present invention. During the miniaturization of borneol and the division of works, such as: (1) A method for obtaining an ice product of the present invention by mixing uniform fine flakes of a specific range size with characteristics of the present invention with ice products cooled by a refrigerator. (2) Premixing the uniformity of the size range of the characteristics of the present invention in advance After mixing the mixture of fine ice flakes and ice products, the invention is obtained after cooling (please read the precautions on the back before filling this page) --Order --------- line! Intellectual Property Bureau of the Ministry of Economic Affairs The paper size printed by the employee consumer cooperative is applicable to the national standard (CNS) A4 specification (210 X 297 mm) _ A7 43 39 8 5 ___B7_ V. Description of the invention (8) Method of ice products. (3) A method for obtaining the ice product of the present invention by mixing the mixture of uniform fine ice flakes and ice products in a predetermined range of characteristics of the present invention in advance, and then directly filling the mixture. (4) After mixing with an ice mixture of a certain size (size of a machine suitable for miniaturization and a shape of Si in advance, after cooling in a refrigerator, the uniformity of a predetermined range of characteristics of the present invention is adjusted) Method for obtaining ice product of the present invention after fine ice flakes. (5) After mixing ice cubes and ice product mixture of a certain size, the uniform fine ice flakes having a size within a range defined by the characteristics of the present invention are prepared, and after cooling, the present invention is obtained. (6) After mixing ice cubes of a certain size with a mixture of ice products, after adjusting the uniform and fine borneol characteristic of the present invention, directly filling it, the method of obtaining the ice product of the present invention. The ice product of the present invention can be obtained, and there is no particular limitation. The ideal one is that the ice mixture in the refrigerator and the crushed ice cubes of a certain size are mixed with each other, and then the flakes or ice in the mixture are mixed. The block uses a continuous fine pulverizing device, especially a continuous fine pulverizer with a cutting head, and it is suitable to prepare a uniform fine borneol having the size and distribution of the borneol. The mixing ratio of the mixture with the added ice cubes or flakes (hereinafter also simply referred to as ice) can be arbitrarily set, but when the amount of ice is too small, it will easily cause the ice to dissolve, and there is no taste. On the contrary, the amount of ice is too high. Many of them are not easy to be mixed with the mixture uniformly, and the fluidity is reduced after mixing. Then ----- — — — — If --- III •-Please read the notes on the back before filling in this (Page) Order. -Line-Printed by the Consumers' Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs, the paper size is applicable to the Chinese National Standard (CNS) A4 specification mo X 297 mm) -11-4 3 39 85 (a? ___B7 _ V. Invention Note (9) Insufficient process function is' lost the flavor, organization, and texture of the subject matter of the present invention. Therefore, 'the ideal mixture ratio of ice mixture to ice is ice mixture: ice is 1: 0.3 ~ 4' 5 to 2 is more desirable. In addition, in the ice product of the present invention, when the ice product mixture is mixed with ice, the fat, non-fat milk in the ice product mixture, and other solid components are produced by the ice product mixture. After mixing with ice, it is generally diluted to 3 points depending on the mixing ratio. Those with a concentration of 1 to 2/3 • For example, when the ice product of the final product is made into the ice cream prescribed by the fair competition agreement, it is necessary to pay attention to the composition of the ice product mixture and the amount of ice mixed. Even if the mixture does not contain milk-based monosaccharides, but contains fat and non-fat milk solids, such as: ice cream mixtures, etc., or its flavor is similar to lemon, orange, pineapple, cantaloupe, The flavors of cherries and other fruits are fat-containing, non-fat milk solids, and other mixtures. Suitable for use are vanilla, coffee, chocolate, black tea, etc. or fruits such as cherries, or fermented milk flavors. In the final stage, the size of the ice flakes can meet the conditions of the size and distribution of the present invention, and is not particularly limited, as long as the ice cubes having a moderate size and shape are applied after the miniaturization machine is applied, they can be used. In addition, the manufacturing method of the ice cube is not particularly limited, and it can be used by anyone who uses a machine for general commercial production. In the present invention, when a refrigerator is used for cooling, air can also be mixed into the ice mixture, and the over run (air content) is preferably 10 to 200%. If it is less than 10%, the ice is mixed. The product is too hard and lacks the smoothness. The large paper size is applicable to the Chinese national standard < CNS) A4 specification (210 X 297 mm) (Please read the precautions on the back before filling this page) -I · 1111111 «— — — I — I — II. Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 433985 _B7_ V. Description of the invention (10) It is not easy to get into the cup at 200%, which is not ideal. (Please read the cautions on the reverse side before filling out this page.) The following provides a more detailed description of the present invention through examples, but the present invention is not limited to this. [Example] [Experimental Example 1] 54.0 g of fresh cream (47% fat), 160. 0§: skimmed milk powder, 260.0 g of granulated sugar, 100. 0 g of maltose (75% of solid content), 2 0g emulsifier (glycerin fatty acid ester), 6.0g stabilizer for ice cream, printed by 9 3 2 .◦ g of water in the Intellectual Property Bureau of the Ministry of Economic Affairs, Shellfish Consumer Cooperative, using a homomixer at 80 ° C After heating and dissolving, homogenize at a homogenizing pressure of 120 kg / cm2 (80 kg / cm2 in the first stage and 40 kg / cm2 in the second stage) using a pulper, and then cool to 5 ° C to obtain an ice cream mixture. To this mixture, 1.8 g of vanilla flavor was added, and 2.7 g of vanilla flavor was added. After homogeneous mixing, the ice cream mixture was cooled with a refrigerator to make a 50% over run ice chess. For 1 part by weight of this ice cream, add 1 part by weight of cube ice cubes of about 20 mm on each side and refine the borneol with a commercially available continuous fine pulverizing device to obtain an ice cream containing uniform fine borneol. After inserting a 150 m 1 paper cup, it is quenched and hardened at _4 5 ° C. "In this method, after changing the shape of various cutting heads, multiple ice creams with different size distributions are made, and the ice cream is photographed with a microscope. Size and distribution, the size of the borneol is arbitrarily selected as long as 50,000 borneol -13- This paper size applies the Chinese National Standard (CNS) A4 specification (210 * 297 mm) A7 433985 B7 V. Description of the invention (11 & gt It is determined after measuring the length on the shaft. In addition, the ice cream which is quench-hardened at-4 5 ° C is refrigerated in a household refrigerator (-18 ° C) for 6 hours, and then inspected by the function. The results are as follows: Tables 2 to 5. [Table 2] Printed by the Industrial and Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs
1 2 -3 4 5 6 冰片之大小平 均値（mm) 0.05 0.05 0.05 0.06 0.06 0.06 冰片之大小最 大値（mm) 0.6 1 1.2 0.6 1 1.2 冰片之大小爲 0.06~ 1.0mm 之 比例 50% 60% 70% 80% 85% 75% 官能評價結果 順著湯匙 〇 〇 X 〇 〇 X 口感 〇 〇 X 〇 〇 X 冰涼感 X X 〇 〇 〇 〇 總合評價 X X X 〇 〇 X (请先閱讀背面之注意事項再填窝本頁) I 1 ^1 ϋ i I I— J* ^1- I n .^1 n n n 本紙張尺度適用中國國家標準（CNS)A4規格（210 χ 297公釐） -14- 43 39 85 " A7 __B7 五、發明說明（12 ) 〔表3 ] 經濟部智慧財產局員工消費合作社印製1 2 -3 4 5 6 The average size of borneol (mm) 0.05 0.05 0.05 0.06 0.06 0.06 The maximum size of borneol (mm) 0.6 1 1.2 0.6 1 1.2 The size of borneol is 0.06 ~ 1.0mm 50% 60% 70 % 80% 85% 75% Sensory evaluation results along the spoon 〇〇X 〇〇X Taste 〇〇X 〇〇X Cold feeling XX 〇〇〇〇 Total evaluation XXX 〇〇X (Please read the precautions on the back before filling (This page) I 1 ^ 1 ϋ i II— J * ^ 1- I n. ^ 1 nnn This paper size is applicable to China National Standard (CNS) A4 (210 χ 297 mm) -14- 43 39 85 " A7 __B7 V. Explanation of Invention (12) [Table 3] Printed by the Consumer Cooperative of Intellectual Property Bureau of the Ministry of Economic Affairs
7 8 9 10 11 12 冰片之大小之 平均値（mm) 0.1 0.1 0.1 0.4 0.4 0.4 冰片之大小之. 最大値（m m) 0.6 1 1.2 0.6 1 1.2 冰片之大小爲 0.06~ 1.0mm 之 比例 85% 85% 70% 90% 85% 75% 官能評價結果 順著湯匙 〇 〇 X ◎ 〇 X 口感 〇 〇 X ◎ 〇 X 冰涼感 〇 〇 〇 〇 〇 〇 總合評價 〇 〇 X ◎ 〇 X *1 I n I I - - . <請先《讀背面之注意事項再填寫本頁) 訂· -線· 本纸張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐) · 4339 85 at _ B7 五、發明說明（13 ) 〔表4〕7 8 9 10 11 12 The average size of the borneol (mm) 0.1 0.1 0.1 0.4 0.4 0.4 The size of the borneol. The maximum ridge (mm) 0.6 1 1.2 0.6 1 1.2 The size of the borneol is 0.06 ~ 1.0mm, 85% 85 % 70% 90% 85% 75% Sensory evaluation results along the spoon 〇〇X ◎ 〇X taste 〇〇X ◎ 〇X cold feeling 〇〇〇〇〇〇 total evaluation 〇〇 ◎ 〇X * 1 I n II --. < Please read "Notes on the back side before filling out this page) Order · -line · This paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) · 4339 85 at _ B7 5 Description of the invention (13) [Table 4]
13 14 15 16 17 18 冰片之大小之 平均値（mm) 0.6 0.6 0.6 0.8 0.8 0.8 冰片之大小之 最大値（mm) 0.6 1 -1.2 0.8 1 1.2 冰片之大小爲 0·06~ 1.0mm 之 比例 80% 90% 75% 85% 85% 70% 官能評價結果 順著湯匙 〇 ◎ X 〇 〇 X 口感 〇 ◎ X 〇 〇 X 冰涼感 〇 〇 〇 〇 〇 〇 總合評價 〇 ◎ X 〇 〇 X --------— — — —— -----— II ^ - - - - ----- (請先閱讀背面之注意事項再填寫本頁) 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS)A4規格（210 χ 297公爱> -16- 43 39 85 A7 _____B7 五、發明說明（14 )13 14 15 16 17 18 The average size of borneol (mm) 0.6 0.6 0.6 0.8 0.8 0.8 The maximum size of borneol (mm) 0.6 1 -1.2 0.8 1 1.2 The size of borneol is 0 · 06 ~ 1.0mm ratio 80 % 90% 75% 85% 85% 70% Sensory evaluation results along the spoon ◎ X 〇〇X taste ◎ ◎ X 〇〇X cold feeling 〇 〇〇〇〇〇 total evaluation 〇 X 〇〇X --- -----— — — —— -----— II ^--------- (Please read the notes on the back before filling out this page) Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs This paper size applies to China National Standard (CNS) A4 specifications (210 χ 297 Public Love > -16- 43 39 85 A7 _____B7 V. Description of the invention (14)
〔表5〕 19 20 21 冰片之大小平 1 1 1.2 均値（mm) 冰片之大小最 1 1.2 1.4 大値（mm) - 冰片之大小爲 80¾ 70% 60% 0.06~ 1 .Omm 之 比例 官能評價結果 順著湯匙 〇 X X 口感 〇 X X 冰涼感 〇 〇 〇 總合評價 〇 X X (¾¾¾背面之注意事項再緣窝本頁) •17. · 經濟部智慧財產局員工消費合作社印製 由此結果證明冰片大小爲1 . 〇 Π1 m以下，其冰片大 小之平均値爲0·6mm〜1.Omm’且’冰片之 80%以上爲0 . 06mm〜1 . 〇mm之冰品於食用時 具有淸楚口感，原於冰片之冰涼感良好，具良好滑順組織 之冰品者。特別者冰片大小爲1 . 〇 m m以下，其平均値 爲0 · 06〜0 . 6mm，且，冰片之80%以上爲 ◦ . 06〜0 . 6mm之冷品其效果極爲明顯。 本紙張尺度適用中國國家標準（CNS>A4規格（210 X 297公釐> -17- 4 3 3985 - A7 B7 五、發明說明（15 ) 〔實施例1，2〕 使用砂.糖、脫脂粉乳、冰品用植物油脂（融點2 8 °C )、麥芽糖、乳化劑（甘油單脂肪酸酯）、安定劑（冰淇 淋類用安定劑）後，與試驗例1相同條件下，以下記2種 類之配合組成作成冰品混合物。 〔表6 0 原材料 實施例1 實施例2 冰品用植物油脂（融點28°C ) 5.0 2.0 砂糖 13.0 9.0 脫脂粉乳 5.3 2.1 麥芽糖（固形分75%) 5.0 18.4 乳化劑（甘油脂肪酸酯） 0.1 0.1 安定劑（冰淇淋類用安定劑） 0.3 0.3 水 71.3 68.1 脂肪分 5.0 2.0 無脂乳固形分 5.0 2.0 全固形分 27.2 27.2 甜味 14.5 14.5 (數値爲重量％ ) 2種冰品依其油脂、無脂乳固形份量之不同而其口感 、風味亦明顯不同，而整體之固形份、甜味爲相同。與實 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐〉 (請先閲讀背面之注意事項再填寫本頁) 訂· --線- 經濟部智慧財產局員工消費合作社印製 A7 433985 _____B7_ 五、發明說明（16) — — — — — —-------% i I {請先閱讀背面之注意事項再填寫本頁) 驗例相同添加香草香料後，利用致冷器使冰品混合物（配 合1、配合.2)進行致冷後，作成over run 5 0 %之冰品 。針對此2種冰品各1重量份加入1邊約2 Omm立方體 之冰塊後，利用市販之連續式微細粉碎裝置於實驗例1之 實驗號碼1 0之條件下進行冰片之微細化後，取得含均勻 微細之冰片，將此冰淇淋塡充1 5 0 m 1之紙杯後，保存 6小時後，供與官能檢視。其結果示於表7。 〔表7〕 官能評價結果 實施例1 實施例2 冰片之口感 明確有感度 明確有感度 順著湯匙 滑順 滑順 乳感 強烈 弱 冰涼感 稍有強烈感 非常強烈感 整體之評價 良好 良好 經濟部智慧財產局員工消費合作社印製 如表7所示，實施例1，2之冰品均具有明確冰片之 口感，而，實施例1之脂肪份5%、無脂乳固形份5 %之 冰品較具強烈乳香感、脂肪份2%、無脂乳固形份2%之 實施例2之冰品則較具強烈之冰涼感之冰品者。 〔實施例3〕 將3，60〇g之砂糖、3 ’ 〇〇〇g異性化糖、 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公a > -19- 433985 A7 Β7 五、發明說明（17 ) 3，OOOg麥芽糖（固形份75%)、果凍用安定劑製 劑120g.、18’000g之水利用勻混器於80°C下 加溫溶解後，冷卻至5 °C，之後加入1/5之橘子濃縮果 汁1，800g、1 . 2g之橘子色素、30 . Og之橘 子香料後，加水至30，〇〇〇g (30kg)後取得冰 品混合物。將3 0 g此冷品由_ 1 °C冷卻至1 後，此與 -5°C 冰柱（縱 40 cmx 橫 4 ◦ cmx 長 1 2 0 cm) 利用生產用削冰器進行削冰後取2 0 k g與之混合後，取 得削冰冰品混合物。 將此削冰冰品混合物以高速切削器（連續式微細粉碎 裝置）進行連續性削冰微細化後取得均勻微細冰片冰品混 合物。此削冰冰品混合物利用連續式冰淇淋致冷器進行致 冷後於over run 30%，取出溫度一 4 _ 0°C下取出後， 塡入紙杯後，於一 4 5 °C下進行硬化後，取得所期待之橘 子風味之冰品β此冰品存在極多微小冰片口感明確，且具 滑順組織良好之口感及冰涼感。於顯微鏡下測定含此冰品 之冰片大小結果示於表8。 (請先閱讀背面之注意事項再填寫本頁) -----^--訂!!----線. 經濟部智慧財產局員工消费合作社印製 -20- 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公芨） 43 39 8 5 a7 B7 五、發明說明（18 ) 〔表8〕 冰片之大小範圍 含量（％) 0.06mm以下 10.0 0.06mm以上~0.1mm以下 10.0 0.1mm以上~0.2mm以下 5.0 0.2mm以上~0_3mm以下 10.0 0.3mmJ^ ± ~0.4mmJii T - 45.0 0.4mm以上~0,5mm以下 12.0 0.5mm以上〜0.6mm以下 6.0 0.6mm以上~0.7mm以下 2.0 0.7111111以上~1.〇111111以下 0.0 {請先«讀背面之注意事項再填寫本頁) 經濟部智慧財產局員工消费合作社印製 利用顯微鏡拍攝冰片之大小後，測定任意選擇5 0 0 個冰片之最長軸上之長度後，藉由其分佈進行決定。 惟，此表所示之數値並非此實施例條件下所取得之數 値之本發明冰片大小所規定者。 特別是，具有切削頭之連續式微細粉碎裝置時/藉由 切削頭之變更後，可任意變更其大小= 〔實施例4〕 將540. Og鮮奶油（脂肪47%)、160.0 g脫脂粉乳、260g砂糖、100,0g麥芽糖（固形 份75%)、2 . 0g乳化劑（甘油脂肪酸酯）、6 . 0 本紙張尺度適用中國0家標準（CNS)A4規格（210 * 297公釐） •21 · A7 B7 433985 五、發明說明（19 ) g冰淇淋用安定劑1 932.Og水，利用勻混器於 (請先背面之注意事項再填寫本頁) 8 0 °C下加.溫溶解後，以句漿器於均質化壓120 kg/cm2 (第 1 段 80kg/cm2' 第 2 段 40 k g / c m 2 )進行均質化後後，冷卻至5 °C後，取得冰淇 淋混合物。之後，於1 8 0 0 g之該冰淇淋混合物中加入 2 · 7g之香草香料，由一 °C冷卻至1°C，針對其1重量 份加入1重量份之一邊約2 0mm之立方體冰塊後，利用 市販之連續式微細粉碎裝置進行冰片之微細化，隨後，迅 速以冰淇淋致冷器進行致冷後•取得4 0% over run中含 均勻微細冰片之冰淇淋。將該冰淇淋塡入容量1 5 〇m 1 之紙杯中，於- 4 5 °C下進行急冷硬化後，做成裝於紙杯 之冰淇淋。 將此冰淇淋冷藏於家庭用冷凍庫（—1 8 °C )中6小 時之後食用時具有原本冰淇淋之滑順感順著湯匙入口、純 冰淇淋濃厚乳香風味且有冰片存在之感覺，具有先行技術 冰淇淋所沒有之冰涼感之新穎之口感美味者。 〔實施例5〕 經濟部智慧財產局員工消費合作社印製 將540 . 0g之鮮奶油（脂肪47%)、 160.0g脫脂粉乳、260g砂糖、lOO.Og麥 芽糖（固形份75%)、2 . 0g乳化劑（甘油脂肪酸酯 )、6 . 0g之冰淇淋用安定劑、932 . 0g之水以勻 混器於8 0°C下加溫溶解後，於勻漿器下進行均質化後冷 卻至5 °C後，取得1 8 0 0 g之冰混合物。隨後加入 本紙張尺度適用t國國家標準（CNS)A4規格（210 X 297公釐) -22- A7 433985 __B7____ 五、發明說明（20 ) 2 . 7 g之香草香料後，取得冰混合物》該冰淇淋混合物 利用冰淇淋.致冷器進行致冷後，針對取得之 over run (請先閱讀背面之注意事項再填寫本頁) 5 0%之冰淇淋1重量份，加入1重量份一邊約2 Omm 之立方體冰塊，使用市販之連續式微細粉碎裝置後進行冰 片微細化後，取得含均勻微細冰片之冰淇淋。將該冰淇淋 塡入容量1 5 〇m 1之紙杯後，於—4 5 °C下進行急冷硬 化後，做成杯中冰淇淋。該冰淇淋於家庭用冷凍庫（ - 1 8°C )下進行保存6小時後」食用時具有冰淇淋原有 之滑順感，純冰淇淋濃厚乳香風味同時亦存在冰片之口感 ，爲先行技術冰淇淋所沒有之冰涼感之新穎口味者》 〔實施例6〕 將1200 . 0g之鮮奶油（脂肪47%)、 5 0 0 . 0 g之冰品用植物油脂（融點2 8 °C )， 2400.0g之脫脂濃縮乳、1300.0g之砂糖、 500 · 〇g之麥芽糖（固形份75%) ，10 .0g之 乳化劑（甘油脂肪酸酯），3 0 g之冰奶用安定劑、 經濟部智慧財產局員工消費合作社印製 4 ◦ 6 0 . 0 g之水，利用勻混器於8 0 °C下加溫後溶解 之後，於勻漿器進行均質化後，冷卻至5 °C後取得冰奶混 合物。之後於9 8 0 0 g之該冰乳混合物中加入1 4 . 7 g香草香料後，由一l°c冷卻至1°C後，針對其1重量份 加入1重量份之生產用削冰器所削冰之冰片後，利用市販 之連續式微細粉碎裝置進行冰片微細化，隨即迅速以含有 3 0% over run均句微細冰片之冰乳。該冰乳塡入容量 -23 - 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公爱） 經濟部智慧財產局員工消費合作社印製 4 3 39 8 5 A7 _ B7 五、發明說明（21) 1 5 〇m 1之紙杯後，於一 4 5 °C下進行急冷硬化後，做 成杯中冰乳。 將此冰乳保存於家庭用冷凍庫（-18t)6小時後 ’食用時具有冰乳原來之滑順感，純冰之爽口乳香風味同 時有冰片存在感，爲先行技術所沒有之冰涼感之新穎風味 者β . 〔實施例7〕 - 將1680 . Og之冰品用植物油脂（融點28 °C) 、1560. 0g之脫脂粉乳、2600. 0g之砂糖、 l〇0 0g之麥芽糖.2 0g之乳化劑（甘油脂肪酸酯） 、60g之冰淇淋類用安定劑、1 3080. 〇g之水利 用勻混器於8 0°C下加溫溶解後，於勻漿器，以均質化壓 175kg/cm2 (第 1 段 125kg/cm2、第 2 段 5 0 k g/cm2)進行均質化後，冷卻至後，取得冰 混合物。其後於該類似冰淇淋混合物19800 . 0g中 加入2 9 . 7 g香草香料後，取得類似冰淇淋混合物者》 該類似冰淇淋混合物利用連續式冰淇淋致冷器進行致冷後 ，取得over run 7 0 %之類似冰淇淋者》 此類似冰淇淋2重量份中加入1重量份以生產用削冰 器進行削冰之冰片後，利用市販之連續式微細粉碎裝置進 行冰片微細化後，取得含均勻微細冰片之類似冰淇淋者。 〔實施例8〕 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -24- (---^-----Ύ.------Ί — 訂·-------•線 (請先《讀背面之沒意事項再填寫本頁) 經濟部智慧財產局員工消費合作社印製 43 39 85 A7 B7 五、發明說明（22) 將240.Og之砂糖、200·Og之異性化糖、 麥芽糖（固形份75%)200.Og、 8.Og果凍用 安定劑、120 Og之水使用勻混器於8 0°C下加溫溶解 後，冷卻至5 °C後，之後加入1 2 0 . 0 g之1 / 5橘子 濃縮果汁、0 . 08g之橘子色素、2 . 〇g之橘子香料 ，更加水至2 0 0 0 . 0 g、取得冰品混合物。’將此冰品 混合物由_ It冷卻至1°C者6 0 0 g與4 0 0 g之 2 . 5 cm角之冰投入高速混合器後，於低速進行2秒鐘 之攪拌後，於高速（37 * 000RPM)下進行20秒 鐘攪拌後做成含削冰之冰品混合物》 使此含削冰之冰品混合物以間歇式冰淇淋致冷器進行 致冷後，於over run 3 0%下取出後，塡入容量2 0 0 m 1之縱型塑膠杯後，於—4 5 °C下進行硬化後，取得所 期待之冰品。此冷品不但具有多數微小冰片存在且不管硬 化凍結前後均有滑順感，於口中亦有冰片特有冰涼感及良 好橘子風味者。又，此冰品於室溫2 5 °C之室內放置2 0 分鐘後以湯匙攪拌後，可確定可愉悅飮用滑順爽口同時冰 粒存在之絕佳口感。飮用時風味佳、滑順入喉、極冰涼爽 口感。 〔發明效果〕 本發明具有滑順口感同時含冰片感覺強烈，提供一種 兼具滑順口感與冰涼冰片存在感之冰品者。本發明之冰品 可利用粉碎裝置，較佳者以連續式微細粉碎裝置進行極有 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐） -25- I-----------戈· i I I ! — 訂-ili---線 (請先Mt#背面之注意事項再填寫本頁) 4 3 39 8 5 A7 _B7五、發明說明（23 )效之調製。 (請先閱讀背面之注意事項再填寫本頁) 經濟部智慧財產局員工消費合作社印製 本紙張尺度適用中國國家標準（CNS)A4規格（210 X 297公釐）〔Table 5〕 19 20 21 The size of the borneol is flat 1 1 1.2 The average size of the borneol (mm) The size of the borneol is up to 1.2 1.2 1.4 mm (mm)-The size of the borneol is 80¾ 70% 60% 0.06 ~ 1.0 mm Results along the spoon 〇XX taste 〇XX cold feeling 〇〇Total evaluation 〇XX (Notes on the back of the ¾¾¾ reposted on this page) • 17. · Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economy This result proves borneol The size is 1. 〇Π1 m or less, and the average size of borneol is 0.6mm ~ 1.0mm 'and 80% or more of borneol is 0.06mm ~ 1.0mm. , Those who have a good cold feeling from borneol and have good smooth organization. In particular, the size of borneol is 1.0 mm or less, the average 値 is 0. 06 to 0.6 mm, and more than 80% of the borneol is ◦. 06 to 0.6 mm. The cold product has an obvious effect. This paper size applies Chinese national standard (CNS > A4 specification (210 X 297 mm > -17- 4 3 3985-A7 B7) V. Description of the invention (15) [Examples 1,2] Use sand. Sugar, skim milk , Vegetable oils and fats for ice products (melting point 28 ° C), maltose, emulsifier (glycerol monofatty acid ester), stabilizer (stabilizer for ice cream), under the same conditions as in Test Example 1, the following two types are described below The blended composition is used to make an ice product mixture. [Table 60 0 Raw material example 1 Example 2 Vegetable oil for ice products (melting point 28 ° C) 5.0 2.0 Granulated sugar 13.0 9.0 Skim powder milk 5.3 2.1 Maltose (75% solid content) 5.0 18.4 Emulsification Agent (glycerin fatty acid ester) 0.1 0.1 Stabilizer (stabilizer for ice cream) 0.3 0.3 Water 71.3 68.1 Fat content 5.0 2.0 Non-fat milk solid content 5.0 2.0 Full solid content 27.2 27.2 Sweetness 14.5 14.5 (Numbers are weight%) The two types of ice products have different tastes and flavors depending on the solid content of fats and fat-free milk, and the overall solid content and sweetness are the same. The Chinese paper standard (CNS) A4 specification applies to the paper size ( 210 X 297 Li> (Please read the notes on the back before filling this page) Order · --- Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 433985 _____B7_ V. Description of the invention (16) — — — — — ———- ----% i I (Please read the precautions on the back before filling this page) After adding the vanilla spice in the same test example, use the refrigerator to cool the ice mixture (combination 1, coordination .2) and make Over run 50% ice product. For each of these two types of ice products, add ice cubes of about 2 Omm cubes on one side to each of these two ice products. Use a commercially available continuous fine pulverizer at experimental number 10 of Experimental Example 1. After further miniaturizing the borneol, obtain a uniformly fine borneol, fill this ice cream with a 150 m 1 paper cup, and save it for 6 hours for functional inspection. The results are shown in Table 7. [Table 7] Sensitivity evaluation results Example 1 Example 2 The taste of borneol is clear, the sensitivity is clear, the sensitivity is smooth along the spoon, the milky feeling is strong, the cold feeling is slightly strong, the feeling is very strong, and the overall evaluation is good cooperative As shown in Table 7, the ice products of Examples 1 and 2 all have a clear taste of borneol. However, the ice products of 5% fat content and 5% solid content of non-fat milk in Example 1 have stronger masticity, The ice product of Example 2 with 2% fat content and 2% fat-free milk solid content was more ice-cooled. [Example 3] 3,600 g of granulated sugar, 3'000 g of anisotropic sugar, and this paper size was adapted to the Chinese National Standard (CNS) A4 specification (210 X 297 male a > -19- 433985 A7 B7 V. Description of the invention (17) 3,000g maltose (75% solids), 120g jelly stabilizer, 18'000g water, dissolve by heating at 80 ° C with a homomixer, and cool to 5 ° C Then, add 1/5 of orange concentrated fruit juice 1,800g, 1.2g of orange pigment, 30.Og of orange flavor, add water to 30,000g (30kg) to obtain an ice mixture. 30g After this cold product is cooled from _ 1 ° C to 1, this and -5 ° C icicles (40 cmx 4 ◦ cmx 1 20 cm in length) are cut by the production ice cutter and 20 kg and After mixing, the iced ice product mixture is obtained. The iced ice product mixture is subjected to continuous ice cutting with a high-speed cutter (continuous micro-pulverizing device) to obtain a uniform fine borneol ice product mixture. This iced ice product mixture uses continuous After the ice cream cooler is cooled, it is over run 30%, and the temperature is 4 ~ 0 ° C. After taking it out, spit into the paper After the cup, it is hardened at a temperature of 45 ° C to obtain the desired orange flavored ice product β. This ice product has a very small amount of fine borneol, which has a clear texture, and has a smooth texture and a good cold feeling. The results of measuring the size of the ice flakes containing this ice product are shown in Table 8. (Please read the precautions on the back before filling this page) ----- ^-Order !! ---- line. Staff of Intellectual Property Bureau, Ministry of Economic Affairs Printed by Consumer Cooperatives -20- This paper size is in accordance with Chinese National Standard (CNS) A4 (210 X 297 cm) 43 39 8 5 a7 B7 V. Description of the invention (18) [Table 8] Size range content of borneol (% ) 0.06mm or less 10.0 0.06mm or more to 0.1mm or less 10.0 0.1mm or more to 0.2mm or less 5.0 0.2mm or more to 0_3mm or less 10.0 0.3mmJ ^ ± ~ 0.4mmJii T-45.0 or more 0.4mm to 0,5mm or less 12.0 0.5mm or more ~ 0.6mm or less 6.0 0.6mm or more ~ 0.7mm or less 2.0 0.7111111 or more ~ 1.0〇111111 or less 0.0 (please «read the notes on the back before filling out this page) Printed by the Consumers' Cooperative of the Intellectual Property Bureau of the Ministry of Economy Printed with a microscope After measuring the size, select the maximum of 50 borneol After the shaft length, it is determined by the distribution. However, the numbers shown in this table are not the ones defined by the size of the borneol according to the present invention. In particular, when a continuous fine pulverizing device having a cutting head is used, the size can be arbitrarily changed after the cutting head is changed. [Example 4] 540.0 Og of fresh cream (47% fat), 160.0 g of skim milk powder, 260g granulated sugar, 100,0g maltose (75% solids content), 2.0g emulsifier (glycerin fatty acid ester), 6.0 This paper size applies to China's 0 standard (CNS) A4 specifications (210 * 297 mm) • 21 · A7 B7 433985 V. Description of the invention (19) g stabilizer for ice cream 1 932.Og water, use a homomixer (please fill in the precautions on the back before filling this page) at 80 ° C after dissolving in temperature The homogenizer was used to homogenize at a homogenization pressure of 120 kg / cm2 (80 kg / cm2 in the first stage and 40 kg / cm 2 in the second stage), and then cooled to 5 ° C to obtain an ice cream mixture. After that, 2 · 7 g of vanilla flavor was added to 1 800 g of the ice cream mixture, and the temperature was cooled from 1 ° C to 1 ° C. After adding 1 part by weight, cube ice cubes with a side of about 20 mm were added. Then, use the continuous fine crushing device of the commercial vendor to miniaturize the ice flakes, and then quickly cool it with the ice cream cooler. • Obtain 40% over run ice cream containing uniform fine flakes. This ice cream was poured into a paper cup with a capacity of 150 m 1 and quench-hardened at-45 ° C to prepare an ice cream in a paper cup. Refrigerate this ice cream in a household freezer (—18 ° C) for 6 hours. After eating, the ice cream has the smoothness of the original ice cream. It flows down the spoon, the thick ice cream flavor of pure ice cream, and the feeling of borneol. It has the advanced technology ice cream. Those who have no icy feeling and novel taste. [Example 5] The Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs printed 54.0g of fresh cream (47% fat), 160.0g of skim milk powder, 260g of granulated sugar, 100.Og of maltose (75% of solid content), 2.0g Emulsifier (glycerin fatty acid ester), 6.0 g of stabilizer for ice cream, 932.0 g of water are dissolved in a homomixer at 80 ° C, and then homogenized in a homogenizer and cooled to 5 After ° C, an ice mixture of 180 g was obtained. Then add this paper to the national standard (CNS) A4 specification (210 X 297 mm) -22- A7 433985 __B7____ 5. Description of the invention (20) 2.7 g of vanilla flavor to obtain an ice mixture "The ice cream After the mixture is cooled with ice cream. The refrigerator is used for the over run (please read the precautions on the back before filling this page) 50% 1% by weight of ice cream, add 1 part by weight of cube ice about 2 Omm on one side After using a commercially available continuous fine pulverizing device to miniaturize borneol, an ice cream containing uniform borneol is obtained. The ice cream was poured into a paper cup with a capacity of 150 m1, and then quenched and hardened at -45 ° C to prepare ice cream in the cup. The ice cream is stored in a household freezer (-18 ° C) for 6 hours. "The ice cream has the smoothness of the original ice cream. The thick mastic flavor of pure ice cream also has the taste of borneol, which is not found in the advanced technology ice cream. For those who have a novel taste of coldness. [Example 6] 120.0 g of fresh cream (47% fat), 50. 0 g of vegetable fat for ice products (melting point 2 8 ° C), and 2400.0 g of defatted Condensed milk, 1300.0g of granulated sugar, 500 · 0g of maltose (75% solids content), 10.0g of emulsifier (glycerin fatty acid ester), 30g of ice milk stabilizer, employee of Intellectual Property Bureau of the Ministry of Economic Affairs Consumption cooperatives printed 4 ◦ 60.0 g of water, dissolved by heating with a homogenizer at 80 ° C, homogenized in a homogenizer, and cooled to 5 ° C to obtain an ice-milk mixture. After adding 14.7 g of vanilla flavor to 9800 g of this ice-milk mixture, after cooling from 1 ° C to 1 ° C, add 1 part by weight of 1 part by weight production ice cutter. After cutting the borneol, the borneol was refined by a continuous fine pulverizing device of a commercial vendor, and then the borneol containing 30% over run fine borneol was quickly formed. The ice milk infusion capacity-23-This paper size applies to China National Standard (CNS) A4 (210 X 297 public love) Printed by the Consumers' Cooperative of Intellectual Property Bureau of the Ministry of Economic Affairs 4 3 39 8 5 A7 _ B7 V. Description of the invention (21) After the paper cup of 150 m 1 is quenched and hardened at 45 ° C, it is made into ice milk in the cup. This ice cream is stored in a household freezer (-18t) for 6 hours. 'When eating, it has the original smoothness of ice milk, the refreshing frankincense flavor of pure ice, and the presence of borneol. It is a novel coolness not found in the prior art. Flavor β. [Example 7]-1680. Og of vegetable oils (melting point 28 ° C) for ice products, 1560. 0g of skim milk, 2600. 0g of granulated sugar, 100 g of maltose. 2 0g Emulsifier (glycerin fatty acid ester), 60g of stabilizer for ice cream, 1 3080. 0g of water is heated and dissolved at 80 ° C with a homomixer, and then homogenized to a pressure of 175kg / cm2 (125 kg / cm2 in the first stage, 50 kg / cm2 in the second stage), homogenized, and cooled to obtain an ice mixture. After adding 29.7 g of vanilla flavor to the similar ice cream mixture 19800.0g, the person who obtains an ice cream-like mixture was cooled by a continuous ice cream cooler, and obtained an over run of 70%. Similar to ice cream "After adding 1 part by weight to 2 parts by weight of this similar ice cream to produce ice flakes cut with an ice cutter, use a continuous fine grinder of a commercial vendor to refine the flakes to obtain a similar ice cream containing uniform fine flakes By. [Example 8] This paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) -24- (--- ^ ----- Ύ .------ Ί — Order ·- ------ • Line (please read the "Unexpected Issues on the Back Side" before filling out this page) Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs 43 39 85 A7 B7 V. Invention Description (22) Granulated sugar, 200 · Og of anisotropic sugar, maltose (solid content 75%) 200.Og, 8.Og jelly stabilizer, 120 Og of water, dissolve by heating at 80 ° C with a mixer, and cool to After 5 ° C, add 12.0 g of 1/5 orange concentrated fruit juice, 0.08 g of orange pigment, 2.0 g of orange flavor, add more water to 20.0 g, and obtain ice products. Mixture. 'After cooling this ice mixture from _ It to 1 ° C, the ice at an angle of 2.5 cm between 600 g and 400 g is put into the high-speed mixer, and after stirring at low speed for 2 seconds, After stirring at high speed (37 * 000RPM) for 20 seconds, the ice mixture containing shaved ice is made. After the ice mixture containing shaved ice is cooled in an intermittent ice cream refrigerator, it is run over 3 0 After taking out the bottom, the loading capacity is 2000 m After the vertical plastic cup of 1 is hardened at -4 5 ° C, the desired ice product is obtained. This cold product not only has most tiny borneols, but also has a smooth feel regardless of hardening and freezing, and it also has in the mouth. Borneol has a unique cold feeling and a good orange flavor. Also, this iced product is placed in a room at 25 ° C for 20 minutes and stirred with a spoon to determine that it can be used smoothly and refreshingly while the presence of ice particles is excellent. Taste. When used, it has good flavor, smooth throat, and extremely cold taste. [Inventive effect] The present invention has smooth taste and strong borneol sensation, and provides an ice creamer with both smooth taste and cold borneol presence The ice product of the present invention can use a pulverizing device, preferably a continuous fine pulverizing device. The paper size is applicable to China National Standard (CNS) A4 (210 X 297 mm) -25- I ---- ------- Ge · i II! — Order -ili --- line (please note the precautions on the back of Mt # before filling out this page) 4 3 39 8 5 A7 _B7 V. Description of Invention (23) Effectiveness (Please read the notes on the back before filling this page) Intellectual Property of the Ministry of Economic Affairs Co-op staff paper printed this scale applicable to Chinese National Standard (CNS) A4 size (210 X 297 mm)